Pollinator Month is June 17 to the 23rd and although we are all about honeybees and passionate about how everyone can protect them from declining populations. This celebration has gone global and people around the world are learning how important bees, birds, butterflies, bats and beetles are to our ecosystem and ultimately our quality of food and life on planet earth. It is up to us to spread the word and take positive steps to keep our environment pollinator friendly. In honor of our pollinators, we are hosting a zero waste tasting event on Sunday, June 16 at 1-2:30 pm in our honey house barn.

A TASTING FLIGHT of SINGLE –ORIGIN HONEYS and

CLEAN CRAFTED WINES paired with LOCAL - In-Season BITES

Sustainne invites you to a zero-waste tasting event. Join Cathy Mackay, an independent consultant for Scout & Cellar clean-crafted wines and Marina Marchese of Red Bee Honey as we embark on a tasting journey to of these two iconic foods. We will explore their sources/varietals, sustainable harvesting and production methods that each contribute to their unique scents and flavors, and role in conserving our pollinators. More info and Sign up on our web site.

Here are a few steps that you can easily incorporate into your lifestyle to help:

1. Plant a flower in your yard, garden or a pot on your steps. Choose a flower that has nectar or pollen that feeds a pollinator. Herbs are fine they will feed you as well once they flower.

2. Dare to un-lawn. Let the clovers and dandelions op up. Betcha did not know these are 2 of the best food sources for pollinators.

3. Leave some brush, piles of leaves branches for nesting sites.

4. Refrain from using chemical treatments in your garden, on your lawn and even for household pest.

5. Buy and eat local honey , support the hard work of your community beekeeper.

Hello all and Happy World Bee Day!

It's been some time since I've written and like a honeybee, when it's cold and damp, I find it difficult to move. Did you know that honeybees physically cannot move their flight muscles when the temperature is below 50 F? Whether it's an unusual warm day in February or July, honeybees are programmed to seek out flowers for pollen and nectar when the weather is warm! On this Earth Day here is something to think about - over the last few years our planet has seen warmer winters and beekeepers watch as their bees search for flowers in November! Unfortunately, all this flying around causes honeybees to consume their stored up honey before winter arrives. The seasons are shifting and honeybees are clearly being affected. How can you help save the bees? Plant flowers that bare nectar and pollen, don't pick the dandelions or mow the clovers and cherish every drop of that precious honey!

Besides beekeeping duties, I have been planning our popular Talk, Tour and Honey Tasting events! Dates are posted on our web site where you can sign up to join us for an educational bee talk and tour of our apiary gardens and a guided honey tasting. Learn about bee friendly flowers that you can plant in your garden.....Sign up here!

Sunday, June 16 we are opening our apiary for a zero-waste tasting event of single origin honeys and clean-crafted natural wines paired with seasonal local foods. In celebration of our pollinators.

Join Red Bee and Scout and Cellar wines and our sponsor Sustainne for The Pollinators Plate event.

Watercress Citrus Salad with Ricotta Cheese

I made this juicy and refreshing salad over the weekend and you may have seen it on our Instagram feed. Only a few ingredients - a sweet, sour and bitter combination that will make your mouth buzz and the fresh ricotta cheese does not over power the flavors. A perfect spring treat to serve alongside a quiche or frittata made with fresh eggs.

Salad: Toss in a bowl

Watercress lettuce, rinsed, dried and chopped

Blood oranges, peeled and sliced

Ricotta cheese

Red onion, chopped fine

Pine nuts

Bee pollen, pinch

Dressing: Coat all ingredients well

Olive oil

Apple cider vinegar

Orange blossom honey or your local favorite

Salt and pepper to taste

Marchese's palate is so finely tuned that she can literally taste the beekeepers fear in a smear of honey.

Published in Bee Culture Magazine, December 2018

Move over tea and toast, honey has a new sidekick that will delight your taste buds while engaging your sense of culinary adventure. Have you tried pairing cheese with honey lately?

It’s a marriage made in heaven and if you’re new to this emerging trend, think of it as a fresh spin on your classic breakfast yogurt and honey. Just imagine the soul-satisfying sweetness of honey drizzled over a creamy, salty cheese, now a bite of crusty bread and say a fig or walnut for that extra tactile pleasure. If this sounds divine and ignites your curiosity, let’s explore this mouth-watering duo. As you might expect, there are as many styles and flavors of cheeses to complement every single beekeeper’s honey.

The story of cheese and honey began somewhere around A.D. 14-37 with a Roman gourmand named Marcus Gavius Apicius. Throughout the ages, the name Apicius has been associated with luxury and gluttony and just happens to be the title of the oldest collection of recipes from ancient Rome. Although there are many legends surrounding the life of Apicius, history seems to agree that his extravagant menus were regarded as a high art and his parties were lavish banquets often lasting for days on end. After all, feasting was a significant part of Roman society, and honey was a delicacy reserved for only the elite. Apicius included honey in many of his recipes, it kept food fresh and moist; and could mask the taste of spoilage, a grim reality in the days before refrigeration. Featured in one manuscript titled De Re Coquinaria of Apicius (On the Subject of Cooking) was a pioneering a recipe called Mel et Caseus (Honey and Cheese) This simple, yet elegant pairing called for fresh cottage cheese and coriander sprigs drizzled with honey. Another, Libum resembles our modern-day cheesecake where Apicius instructs us to mix two pounds of crushed cheese and one pound of flour with an egg to form a soft dough. Bake the dough in a heated oven at 425°F for thirty-five minutes until the cake is golden brown. Warm one-half cup of honey in a bowl then place cakes in to soak for half an hour. Researcher and author, Eva Crane mentions Apicius in her book, The World History of Beekeeping and Honey Hunting. She quote “Honey was used in all sweet dishes, or poured over them after cooking…” It appears that Apicius clearly appreciated that the fine flavors of honey are best savored when added as a final touch to dishes, rather than cooked into a recipe.

So how do we begin to choose the best cheese to pair up with honey? It’s simply a matter of mixing and matching smells, taste and textures that please you. We can start by accessing the weight or intensity of the honey you have in hand – concentrate on the smell and flavor, is it light and delicate (sage, black locust or fireweed), midrange (linden, clover or orange blossom), pungent or intense (eucalyptus, buckwheat or oilseed rape). The intensity of the honey is a good starting point to choose the intensity of the cheese for your pairing. I suggest finding a balance where one does not over power the other.

Let’s brush up on our honey tasting skills. Taste vs Flavor

Taste is one of our basic senses that is defined by sensations the human tongue can experience with food or beverages. The basics are sweet, salty, sour and bitter. Some also include umami, often described as a savory yumminess found in broths, soy sauces, or mushrooms – yes, there are honeys that can be described as having umami, salty, sour or bitter in addition to sweet. Flavors are all those complex notes we experience in our nose while food is in our mouths. Our noses can detect thousands of different flavors and some honeys can be described as having flavor notes of green melon, malt, lilac, gym bag or even dry hay. Understanding taste vs flavor can be somewhat confusing as we are inclined to say something taste good when we are actually talking about flavor. Try eating something with your nose pinched, you cannot taste your food until you unpinch your nose to smell the food. Test your skills for picking out smells and flavors in honey by using the honey aroma and flavor wheel. Begin in the center of the wheel by choosing a general flavor family that your particular honey falls into. Some honeys will fall into two or more flavor families; I consider these complex. Work your way toward the outside of the wheel to hone in on specific flavor notes. The wheel does not provide every flavor you’ll taste in a honey however it is a tool to awaken your taste buds and help find the words to express what you are tasting. Always feel free to use your own descriptors that come to mind when describing a honey. I’ve used descriptors like Grandma’s attic, French perfume or wet wool to describe some honeys I’ve tasted. Each person’s tasting experience is unique and personal, we store them in our brains as flavor memories.

Once you have pinned down the flavors in your honey, it’s time to pick a cheese. I am excited to share with you what I’ve learned about cheese from the cheese mongers at Murray’s Cheese Shop in Manhattan. For those of you who are not familiar with Murray’s, they are regarded as a legend in the world of cheese and everyone who works there is as passionate about cheese as I am about honey. For more than ten years, I have had the glorious opportunity to work closely with their instructors creating menus for honey and cheese classes at their shop. During our planning sessions, we would taste a wide variety of cheeses and honeys side by side, pick out flavors to procure interesting and educational tasting flights for attendees. Each pairing has featured an interesting combination of colors, aromas, flavors and textural qualities to tickle each taster’s tongue. There are no hard and fast rules to creating a magical combination, however, when it comes to pairing these two, it is all about the sensory experience. Like honey, cheese is a terroir-driven food meaning the variables in its production impart unique sensory qualities to the final product. Applied to cheese we consider the type of animal’s (cow, sheep, goat or buffalo) milk from which the cheese was produced, the pasture that particular animal grazed on including the microclimate, seasonality and cheese maker’s touch that make each cheese unique. We can say the same about honey, the floral sources, the environment, climate, soil including the honeybees’ preferences will impart ever changing sensory qualities. Both products of nature, can be married in various combinations depending upon your preference for color, aroma, flavor and texture. Check out the cheese counter at your local store and ask to taste a few samples. Taste a variety of cheeses - old, new, stinky and blue. If this is not possible, start with what you know or what you like. Taste and the enjoyment of foods are subjective, so experiment to find a combination that is pleasing to your palate. Engaging all your senses makes your pairings and all food more enjoyable.

Here are a few tips to get you started pairing honey and cheese…

Honey Pairing Tip #1 - Complementary

Pairing honeys with cheeses of equal intensity and flavors creates balance.

Light honeys with light cheese and strong honeys with bold cheeses.

Note: sweet honeys will balance out salty, bitter or acidic cheese.

Pairings to try:

Ricotta cheese with light, delicate honeys.

Blue or stinky cheese with bold, dark honeys with animal or woody notes.

Brie or Gouda with wildflower honeys of medium intensity.

Honey Pairing Tip # 2 - Contrasting

Here we try the reverse theory, opposites attract.

Pair light and sweet honeys with salty or blue cheeses

or dark rustic honeys with light, mellow cheeses.

Pairings to try:

Cheddar with a bold honey that has warm or vegetal notes.

Parmigiano-Reggiano or Manchego with a sweet and mellow honey with vegetal or woody notes.

Honey Pairing Tip # 3

Texture matters: The texture of our food adds to the overall enjoyment

and is an important part of the sensory experience.

Who can resist the chewing on honey in the comb or the fine granules of a whipped or crystallized honey? These two are all about the mouthfeel which adds another dimension to the overall tasting experience. Try equally textural cheeses that are gooey, crumbly or firm.

Pairings to try:

Honey in the comb with a triple crème cheese.

Crystallized honey with a crumbly or firm cheese.

Honey Pairing Tip # 4

Local always works: If it grew together it goes together. Your own honey is naturally a perfect complement to the cheeses and foods that were produced in your region. This is the true meaning of terroir or a taste of a particular place.

Honey Pairing Tip # 5

If you like it, then it is delicious! There’s no right or wrong. Start with cheese and honey pairings that you know and like. When in doubt choose a mild, soft cheese like ricotta, yogurt or goat

which are light enough to let the honey shine and be the star.

Last thoughts:

Honey should complement the cheese so a little goes a long way. Cheese, like honey, is best served at room temperature so remove your cheeses from the fridge 30 minutes before serving.

A variety of flavors and textures keeps it interesting and you may just stumble upon your next cannot - live - without combination. For added textures and flavors serve some roasted or salted nuts like pistachios, walnuts or macadamia. Dried or fresh fruits - anything goes here – so pick your favorites in a range of tart cherries or apricots, fruity dates or raisins or try freshly sliced green apples or figs. Why not include fresh herbs like rosemary or mint to create some drama. Bread or crackers are a necessity as well as wine, beer or mead to wash it down. Choose what you like and experiment often. There are endless choices and combinations so there’s something for everyone. Test your choices on your family and friends by serving a platter of various cheese and honey pairings at your next holiday gathering, I guarantee lively conversation and loads of good cheer for all. I regularly post photos of my honey tastings activities on my personal Instagram and Facebook pages @honeysommelier. Tag me to share your honey pairing creations, when possible, I will share and repost.

C. Marina Marchese has presented Honey & Cheese classes with Murray's Cheese Shop, EATALY, the Museum of Food and Drink (MOFAD), ICC in NYC, Vermont Cheese Festival, Hazon Food Conference, Crystal Bridges and Slow Food Nations. She is a member of the Italian National Register of Experts in the Sensory Analysis of Honey, where she received her formal training as a honey sensory expert. For more information and honey pairing ideas, check out her book with Kim Flottum, The Honey Connoisseur: Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals.

"Beekeeping is not just a hobby, it will suddenly consume you then make you fall in love with bees."

My eyes are wide open and all of my senses are on overload, beekeeping was my introduction into

the natural world and made me who I am today. I will always be passionate about the environment, growing and preparing good food, and educating others about the magic of honeybees. It is no surprise that I am obsessed with the weather, curious about which flowers are in bloom and above all passionate about what real honey should taste like!

My fondness for bees began with a visit to my neighbors apiary, there I feasted on one precious drop of warm honey that landed on my tongue then blew my mind. The flavor was deeply complex and the texture hugged my mouth like a cashmere blanket. The entire life's work of one honeybee devoured in a single gulp but not easily forgotten.At that instant, I realized that I lived nearly half of my life and had never tasted pure honey. This experience is where my journey began, ultimately changing the course of my life from designer to beekeeper and the founder of Red Bee honey and I never turned back.

As Valentine's Day approaches, I want to share with you my 5 top reason to fall in love with honeybees...perhaps you will too! And a surprising recipe that marries honey, chocolate and cheese!

1. Honeybees are docile and gentle...really!

They do not eat meat or other insects and you will not see them at your 4th of July BBQ. Honeybees spend their time visiting flowers foraging for nectar, water or pollen and when they are not in the field, honeybees are inside their hive, raising young or simply making honey.

2. Honeybees directly connect us to our food!

Plant all the seeds you want but unless a honeybee pollinates the flowers, we will not have apple or blueberry pies, figs, eggplants broccoli, almonds and hundreds of other fruits, vegetables, nuts, seeds, spices and oils not to mention my favorites: chocolate, coffee or cotton for blue jeans and bed sheets. Honeybee pollination also provides food for wildlife, birds and other beneficial insects that contribute to our entire eco-system to maintain a healthy vibrant planet. So plant a garden, even if it is a few herbs you let go to flower and support our Save the Bees campaign.

3. Honeybees gives us a magical elixir called honey.

It is nature's oldest and only raw sweetener which also has super natural health benefits. Other sweeteners are just plain sweet however honey has a multitude of flavors depending upon they type of flowers bees visit. Honey is produced in every single country on the planet so you can travel around the world and never taste the same honey twice. Honey is fat, gluten and cholesterol free.

4. Honey is good inside and out...

It has been proven that honey has anti-bacterial properties for a few reasons. Because of its low pH (average 3.5) and water absorbing properties, many types of bacteria are unable to survive inside of honey. The natural occurring pollen in honey can help boost the immune system by providing a complete protein, vitamins, minerals, enzymes and amino acids. So eat your honey but also it can relieve cuts, scrapes and burns by keeping them clean and preventing scarring.

5. Support a beekeeper...

Most people do not know that honeybees need beekeepers to care and manage them, we are necessary for their survival. Honeybees are considered domesticated livestock and like chickens and cows are susceptible to pest and diseases that can wipe out an entire bee colony if left unattended. The most common pest is a varroa mite that attaches itself to a bee and compromises its immune system. Beekeeper s must manage this pest to keep their bees healthy. Support beekeepers by purchasing honey directly, it is our reward and incentive to carry on this ancient art.

Learn more about beekeeping in my book HONEYBEE Lessons from an Accidental Beekeeper

Order on line and get 20% off at checkout with coupon code ACCIDENTALBEEKEEPER

Looking for a RED themed honey to compliment your Valentine's Day?

Try our Red Currant or Raspberry Blossom honeys.

Goat Cheese Truffles Recipe - YUM & So Easy!

Ingredients:

1 Goat cheese log, store or farm bought, 12 oz

1/4 cup Cacao powder

1/4 cup Hazelnuts, chopped

Method:

Unwrap cheese and place in large bowl.

Let cheese sit 15 minutes until pliable and room temperature.

Add most of the cacao powder (saving a few tablespoons to roll finished truffles) and mix by hand or with a fork until blended well.

Cover bowl with mixture and place in refrigerator for 30 minutes.

Remove and hand roll into one inch balls

Roll balls into remaining cacao powder or hazelnuts to coat.

Plate finished truffles and return to refrigerator to stay firm and cool.

Garnish plate with raspberries and serve.

It’s a new year and time to start a new hobby of beekeeping! If you have been obsessed with honey and bees this is your chance to learn what it takes to start and manage your own hive of bees in your backyard. I began my journey into beekeeping almost 18 years ago, and just like you I knew nothing about honeybees, a matter of fact I was terrified of bees until I learned how docile these sweet creatures can be. I was compelled to share my story and experiences in my first book HONEYBEE Lessons from An Accidental Beekeeper. I teach you everything you need to build your first hive body, hiving and managing your bees to your first honey harvest and everything in between. Honeybees are such amazing creatures, I made them my life....

Not only do honey bees make honey they pollinate hundreds of different fruits, vegetables seeds nuts, herbs and oils that we eat every single day. Beekeeping will not only teach you about the inner workings of a honeybee colony and the magic of honey, you'll learn to be in sync with nature, the seasons and plant life. So if you are on the fence and seriously considering diving into beekeeping I will be offering 2 hands on introduction to beekeeping classes. February 10 and March 10. at my apiary. I encourage interested students to read as many books about beekeeping as possible and continue your education by joining a local beekeeping club. There are bee clubs in every city, state and country. Sign up for my Beekeeping 101 at Westport Continuing Education - details in photo. Bring all your bee and honey questions....See you in the bee yard!

It's a new year everyone! This year I am committed to writing more about honey as a way to share what I've learned over the years with each one of you. Have you noticed that there is so very little good information available about honey? Crazy? Considering honeybees have been making this liquid gold for thousands of years! Honey was always nature's raw, perfect and unadulterated sweetener until this century when the demand became much more than we actually produce. In reality, there is just not enough honey for everyone of us on the planet to enjoy fresh local honey everyday. Consider, 95% of beekeepers are hobbyist running 1-5 colonies of bees, a honeybee produces 1/12th teaspoon of honey in her life. According to USDA reports, 2.67 million honey-producing colonies in 2017 generated1.47 million pounds of raw honey. According to the National Honey Board, per capita consumption of honey in the United States is approximately 1.51 pounds per year. It is no surprise that more than 50% of the honey sold is not pure. Much of it is imported, blended, cut, ultra-filtered, or pasteurized so that there appears to be enough for everyone. So if you're a honey lover and have questions about what you're putting in your tea, here are a few hard facts about honey...

1) Honey never needs refrigeration and will not spoil if stored in a dry, cool place out of direct sunlight. Archaeologists have discovered clay vessels filled with honey, wine and olive oil – more than 3,000 years old – in the tombs of the Pharaohs. The wine and olive oil had spoiled but the honey remained intact and still edible. (it may not taste great, but it was edible)

———————————

2) If your honey has crystallized, that does not mean it has gone bad. Crystallization, in fact is a sign of quality. If you gently warm the jar — in a pot of hot water —with gentle stirring, it will return to its liquid state. Take care not overheat it as this compromises the delicate flavors. Microwaving is not recommended. Hot honey can scald your skin like oil.

———————————

3) All honey is not equal, and each honey’s color, aroma and flavor varies depending upon the type of blossom nectar gathered by the honeybee, as well as its terroir – region, soil, and climate the honey was produced. Honey is an agricultural product of nature. Like apples and tomatoes, each harvest will be different.

———————————

4) What’s the buzz about local honey? Local is always wonderful to endorse, but in truth, any good quality honey has amazing benefits because of its chemical composition and partly from the immune boosting properties of its pollen. These qualities are: low, acidic pH, water absorbing properties and antibacterial properties added by the bees. Many people swear by Manuka honey from New Zealand for stomach bugs and ulcers. Look for honey that is not entirely transparent, which often means the pollen has been filtered out.

———————————

5) If honey relieves allergies, how much should I take? There is no set dose for taking natural remedies. To each his own and only you know your body and what makes you feel well. A teaspoon a day is a good start. It can boost your immune system and relieve scratchy throats, symptoms of hay fever and allergies. Always consult with your medical professional before making any decisions bout your health.

———————————

6) What is raw honey? Pure honey is the only unprocessed sweetener found in nature. It has naturally occurring minerals and vitamins not found in other sweeteners and heating it at 120F for as little as a few seconds can destroy them. Commercially made honeys are often heated to high temperatures to prevent crystallization.

———————————

7) Each worker honeybee will make just 1/12 teaspoon of honey in her entire life. So “pure” honey is truly rare! Buy from reliable sources and ask questions about the bees and the local flowers.

———————————

8) Honey is naturally hydrating to the skin, making it the perfect ingredient to add to your daily skin care routine. Try a honey facial mask for 10 minutes – your skin will glow!

———————————

9) Can I eat the honeycomb and wax? Yes, you may eat the wax! Beeswax is a pure plant-based wax made by honeybees to build the cells that keep their honey clean and safe. For a special treat, spread honeycomb on a piece of warm toast.

———————————

10) Is there truly such a thing as organic honey? Honeybees will forage up to 4 miles from their hive to gather nectar to make honey. It’s not possible to prevent them from visiting flowers that have been sprayed with chemicals whether by farmers or private homeowners. Organic standards vary so be sure to read the label.

What would a traditional Thanksgiving meal be without squash soup garnished

with pumpkin seeds, Brussels sprouts with honey mustard or apple pie with walnuts and cranberries? Honeybees pollinate these and many other foods including oranges, chestnuts and even our cotton table cloths and napkins. According to The American Bee Federation, honeybee pollination contributes $14 billion to the production of crops that includes an eye-opening list of fruits, vegetables, beans, herbs, spices, nuts, seeds and oils. You may be surprised to learn that honeybee pollination constitutes one out of every three bites

of food you consume and for us locavores, that number is much higher. Without honeybee pollination, humans and wildlife would not necessarily starve to death but the quality and quantity of our meals would be greatly diminished. Foods that are well pollinated just taste better. By bringing attention to these foods we honor the work of the honeybees around the country and the entire world.

It comes as no surprise that it is the female worker bees who forages for nectar to make honey and gathers pollen as their source of protein in order to feed her colony. As she visits flowers, pollen naturally magnetizes to her hairy body and is then transferred from flower to flower initiating the age-old process of pollination, the first step to plant fertilization. Since honeybees are the only species loyal to one type of flower on a foraging visit – a behavior called flower constancy - she will exclusively visit the same floral source benefiting flower pollination. Although we have thousands of native pollinators, a honeybee hive can be moved to specific farms, fields or groves throughout the season in order to follow the ever changing bloom they also over winter. In a mutually beneficial relationship that has been going on for over 100 million years, bees are rewarded with nectar for honey making and the flower is gratefully fertilized. Pollination is not only critical to global food production and biodiversity but for our entire eco-system, bees make the world go around insuring food for all living creatures including domestic livestock as well as wildlife. Long before Europeans brought honeybees to colonize America, wild turkeys relied on nuts, berries, seeds and clovers to eat pollinated by native bees, other insects and even the wind. A little known fact is that honeybees are not native to North America, and the Native Americans did not enjoy the sweetness of a honey harvest until honeybees arrived, many on the Mayflower. Earning honeybees the nickname “the white mans flies.” So at your holiday feast this year as you set your table with a cotton tablecloth and napkins – yes, cotton requires bee pollination - light your beeswax candles and enjoy your bee pollinated pumpkin pie and coffee, tell your children and guest how this delicious meal arrived at the table…a farmer, a bee, a flower and a beekeeper.

Bee Pollinated Apple Pie Recipe

Ingredients:

1 pastry crust for double-crust pie

8 sliced Granny Smith apples, peeled and cored and sliced

½ cup butter

3 tablespoons all-purpose flour

1/4 cup honey

cranberries, dried

walnuts, chopped

1 teaspoon cinnamon

1 teaspoon nutmeg

Lemon juice

Walnuts

Directions:

1. Preheat oven to 350 degrees F.

2. Melt the butter in a saucepan. Stir in flour to form a paste. Add honey, and bring to a boil. Reduce temperature and let simmer.

3. Line the bottom crust in your pan. Fill with apples, mounded slightly.

4. Gently pour the honey and butter liquid over the apples.

5. Sprinkle cranberries and walnuts over apples.

6. Cover with a second crust, crimp edges with fork and cut vents in top.

7. Bake for 1 hour at 350 degrees F.

8. Serve warm with bee pollinated vanilla ice cream.

With all the buzz about disappearing bees and the emergence of many new beekeepers,

honey is finding its way onto our daily table and becoming a part of our food culture. Yet there is very little information available for consumers to make informed choices. So I want to share with you a few facts to demystify the common preconceptions about our favorite sweetener.

1) Honey never spoils and never needs refrigeration. Archaeologists have discovered clay vessels filled with honey, wine and olive oil – more than 3,000 years old – in the tombs of the Pharaohs. The wine and olive oil had spoiled but the honey remained intact and still edible. Honey is best consumed freshly harvested and will loose its delicate flavors as it ages. Although honey will last forever, it will not taste good or hold its health benefits.

———————————

2) If your honey has crystallized, that does not mean it has gone bad, in fact it is a sign of quality. If you gently warm the bottle by standing the bottle in hot water and gently stirring it— it will return to its liquid state. Take care not overheat it as this compromises the delicate flavors. Microwaving is not recommended.

———————————

3) All honey is not equal, and each honey’s color, aroma and flavor varies depending upon its terroir – region, soil, and climate, and the type of blossom nectar gathered by the honeybee. Honey is an agricultural product of nature. Like apples and tomatoes, each one will be different.

———————————

4) What’s the buzz about local honey? Local is always wonderful to endorse, but in truth, any good quality honey has immune-boosting found in the pollen but more importantly its chemical composition. Many people swear by Manuka honey produced only in New Zealand for stomach bugs and ulcers. Look for honey that is freshly harvested and not entirely transparent, which often means the pollen has been filtered out.

———————————

5) If honey relieves allergies, how much should I take? There is no set dose for taking natural remedies. To each his own and only you know your body and what makes you feel well. A teaspoon a day is a good start. It can boost your immune system and relieve scratchy throats, symptoms of hay fever and allergies.

———————————

6) What is raw honey? Pure honey is the only unprocessed sweetener found in nature. It has naturally occurring minerals and vitamins not found in other sweeteners and heating it at 120F for as little as a few seconds can destroy them. Commercially made honeys are often heated to high temperatures to prevent crystallization so chose fresh honey from a trusted source.

———————————

7) Each worker honeybee will make just 1/12 teaspoon of honey in her entire life. So “pure” honey is truly rare! Beekeepers only produce 1/3rd of what we consume, so the demand for honey is high. Read the labels including the ingredients. Buy from reliable sources and ask questions about the bees and the local flowers.

———————————

8) Honey is naturally hydrating to the skin, making it the perfect ingredient to add to your daily skin care routine. Try a honey facial mask for 10 minutes – your skin will glow!

———————————

9) Can I eat the honeycomb and wax? Yes, you may eat the wax! Beeswax is a pure plant-based wax made by honeybees to build the cells that keep their honey clean and safe. For a special treat, spread honeycomb on a piece of warm toast.

———————————

10) Is there truly such a thing as organic honey? Honeybees will forage up to 4 miles from their hive to gather nectar to make honey. It’s not possible to prevent them from visiting flowers that have been sprayed with chemicals whether by farmers or private homeowners. Organic standards vary so be sure to read the label.

——————————— Excerpted from The Honey Connoisseur by Marina Marchese and Kim Flottum Black Dog and Leventhal, 2013

This easy and delicious pumpkin soup is dairy free and substitutes coconut butter and milk for cream. The mini pumpkins can be added for a wow presentation. The leaves are baby kale but you can garnish with rosemary or parsley.

Ingredients:

1/4 cup coconut oil 1 cup chopped onions 1 clove garlic, minced

3 cups vegetable broth 1 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon ground coriander 1 (15 ounce) can 100% pure pumpkin 1 cup coconut milk

1/2 cup Honey

Directions:

Prep 20 minutes Ready In 50 minutes Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Breaaaad, let me say it again so you can understand how I really feel about breaaaad.

My love affair with bread, or I should correct myself and say toasted bread, is as deep as my affection for honey. Please do not tell this to my bees, it may hurt their feelings. As ancient as honey, wine or olive oil there’s nothing more comforting than a slice of warm toast with honey and it must be primed with butter. It is my food of choice when I have a tummy ache or need a side kick for tea. It is only a simple slice of bread that you really want when you find yourself standing around in the kitchen looking for something to eat - you know what I’m talking about. Bread is easy and fills you up and the perfect carrier to deliver sweet honey, cheese or anything else you can spread on it. There are as many types of bread as there are honeys and personally I look for the dark crusty breads with lots of nooks and crannies for my honey to fill. It oozes out of those holes with every satisfying chew. Here are my favorite ways to eat bread with honey...of course, cheese is involved.

Sliced bread with ricotta cheese, blackberries, pignoli nuts, fresh mint, lemon zest and honey in the comb.

Sliced toast with chunky peanut butter, sliced bananas, honey in the comb sprinkled with bee pollen.

Sliced baguette, with goat cheese and sliced strawberries and micro-greens.

“Can you eat the wax?” Asked an enthusiastic shopper visiting our honey house barn, “YES! I replied, "you can and it is divine.” This age old question was referring to the wax part of our Red Bee honeycomb. If you’ve never had the pleasure to taste this rare delicacy, honeycomb is the jewel of the beehive and the purest honey still in its original beeswax simply as the bees made it. Honeycomb is considered raw honey with all it's pollen and health benefits that fresh honey has to offer. Raw, meaning unheated or unpasteurized contains minerals, enzymes and vitamins honey has to offer. When you spread honeycomb on a slice of bread, the honey oozes out of the tiny wax cells exposing it for the first time to the air, making it the freshest you can consume unless you stick your hand inside a beehive. Consuming honeycomb is known to relieves sinus pressure, allergies and sore throats.

Honeycomb is a rare delicacy...consider it takes about 556 worker bees to gather 1 pound of honey from about 2 million flowers. One honeybee will produce 1/12th teaspoon of honey in her entire life! The process begins with the female worker bee; who begins foraging at the first 3 to 4 weeks of her life. Female forager bees gather up nectar and pollen by visiting flowers within 2-3 miles of their hive. She sucks up the flowers nectar with her long, tube-like tongue and stores it in her special honey sac stomach. This stomach is separate from her digestive stomach. She carries the nectar back to the hive. The nectar is mixed with the worker bee’s own enzyme called invertase inside her honey stomach to make the honey ripen. Then it is stored in the hexagonal shaped honeycombs made from beeswax. Charles Darwin described honeycomb, as a masterpiece of engineering that is "absolutely perfect in economizing labor and wax." Worker bees within the hive fan the liquid nectar with their wings, which helps to evaporate the extra water and bring the water content to 17% and magically transforms the nectar into honey. It takes a colony of bees a whole year to produce enough wax to design their honeycomb, then fill it up with honey. Honey is their source of energy in the form of carbohydrates and pollen is their source of protein, Responsible beekeepers only harvest excess honey that the bees produce. Since honeybees are social insects that over winter they make and hoard honey to eat throughout the year. Besides making honey, bees are responsible for pollinating 100 fruits, vegetables and nuts making up 1/3 of the human diet. Honeybees are vital to human survival.

In ancient times, honey was highly valued and often used as a form of currency or offering. The ancient Romans paid their taxes with honey, as did the Egyptians and Aztecs of Central America. Honey also has a rich culinary history as nature’s oldest sweetener and preservative for baked goods. Traditional Rosh Hashanah rituals include dipping apples into honey. A natural accompaniment to all food groups, you will be delighted to find that honeycomb pairs exceptionally well with cheese. Simply spread this divine treat on warm toast or baguette. What a brilliant idea to serve a chunk of honeycomb as the centerpiece for your next cheese platter. Garnish it with some marcona almonds, fresh pears or figs and bread, your guest will be enchanted to experience honey in the classical European tradition.

Today is National Honeybee Day but we're not celebrating - and here's why....a thriving colony of bees in our apiary mysteriously perished without explanation. The incident is suspicious and particularly disturbing because two days earlier this colony was alive and active. Since my apiary is just outside my honey house I can view the bees and their activity easily without going outside, an ideal situation. In my 18 years of keeping honeybees, I have never had a colony of bees wiped out instantaneously.

Less than one week earlier, I was thrilled to be in my apiary with Richard Wiese the host of Weekends with Yankee filming an episode for PBS that would feature Red Bee Apiary nationally. This was an incredible opportunity to showcase the importance of honeybees and their pollination activities also the honey making process. We spent a glorious morning among the bees inspecting a few of my colonies; we spotted the queens, watched as worker bees performed their ritual dances, and tasted fresh honey being made right before our eyes. Everything about honeybees is mesmerizing and as any beekeeper will tell you, one could spend hours observing the simple everyday activities of these enchanting creatures. Our day went as planned and although a bee got under Richard's bee suit, it added to the true experience and the magic of honeybees.

Fast forward to the Wednesday after filming, I took a walk over to the hives as I do most days and was alarmed to see a pile of dead bees cluttering the entrance board. Absolutely no movement! More dead bees had poured like a waterfall onto the grass in front of the hive. I was numb...I knew this was serious so I desperately ripped off the outer cover to look inside - a massive graveyard. I felt nauseated and destroyed. How could this happen? Thousands upon thousands of honeybees, silenced all at one time. My gut tells me they were exposed to nearby pesticide treatment. What if it was a neighbor spraying for weeds? Or the power company spraying to prevent growth along their power lines? The town very well could have been spraying for mosquitos or ticks again? Right now I do not have answers but have contacted our state bee inspector to take a look and will be sending samples of bees to the lab for evaluation. You can be sure that once I have answers, I will share them with readers and followers. There has been an overwhelming interest in the plight of honeybees and the use of pesticides in our environment. I posted initial pictures on Red Bee Honey's Facebook page and it has gone viral. It is heartening to see the out pour of concern from everyone who reads my story. Now more than ever we must fight to Save the Bees! Thank you and stay tuned for more updates on Facebook and when our episode will air on PBS! Marina

This month we at Red Bee are launching a new collection of botanical herbal teas to bring attention the the plight of the honeybee. You are already familiar with our collections of honey by floral source and both require honeybee pollination to thrive. Honeybees pollinate roughly 1/3rd of the food we eat including ornamental flowers and herbs. The taste is as complex as any of our honeys and compliments them well simply as a hot or cool tea and even a decadent cocktail.

The Red Bee TEA & Honey Cocktail

(our interpretation of the classic Arnold Palmer)

Make the iced tea in advance by heating water to below boiling

water at approximately 180-190 degrees F.

For every 8 oz. of water, heap 1 teaspoon of our signature

Bee's Bouquet organic tea blend into a tea strainer.

Steep for 3-4 minutes.

Let cool.

To make the cocktail:

Equal parts organic lemonade and <Bee's Bouquet tea>

Splash of organic blueberry vodka

Plenty of ice

Top with a sprig of fresh mint

Enjoy!

Looking for a special gift for a wedding, teacher or host? Check out our selection of mini honey jars, lip balms, handmade soaps, honey straws or candles. We offer gift baskets (see picture), boxes, and shipping so you just have to place your order and we'll do everything else even include a customer note card with your personal message - just ask!

Spring is here! It's time to start planning your garden. You can easily turn your garden into a sanctuary for honeybees by planting a diverse range of bee friendly blooms. Honeybees are tempted by brilliant colors and pleasing scents of nectar. Pick plants with successive blooms, plant in groups and choose a variety of flowers that bloom spring, summer and into the fall. Bees need sources of nectar and pollen throughout the entire season. Honeybees also need a water source by their hive, so set up a bird bath alongside your garden. Leave clovers and dandelions in your yard because they're not only a another honeybee favorite but also important for our native pollinators. Whether you plant a sprawling garden or just a few potted plants, consider adding a few of these bee friendly plants to your line up to do your part in saving the bees-

1. Sunflowers 7. Crocus

2. Lavender 8. Clovers

3. Goldenrod 9. Asters

4. Butterfly Bush 10. Milkweed

5. Borage 11. Snapdragon

6. Dandelions 12. Cosmos

Did you know that honey has been associated with love for thousands of years?

In early Greece and Rome, honey symbolized fertility, love and beauty, and Cupid was known to dip his arrows in honey to fill a lover's heart with sweetness.

In Greece it is also customary for a bride to dip her finger into honey for a sweet married life and good relationship wit her mother-in-law

Heavenly Honey Nutella Spread

Honey and chocolate are the perfect ingredients to add sweetness to your Valentine's Day celebration! Our Honey Nutella is so quick and easy - using

only 4 healthy ingredients - you'll have even more time to snuggle up to your

love bug. Enjoy this spread on waffles or toast with red berries.

Ingredients

1 cup hazelnuts

1 tablespoon cacao powder

½ cup Raspberry Blossom honey

1 teaspoon coconut or vegetable oil

Directions

Pre-heat oven to 350°. Spread the nuts on a baking sheet and toast about

10-12 minutes. Remove nuts from the oven and place in a tea towel. Rub the hazelnuts in the towel to remove their skins. Puree hazelnuts in a food

processor until smooth. Add the cacao powder, honey and oil and pulse until thoroughly combined. Makes 1 cup.

1. Choose Your Honeys

Look for contrasts in color (dark to light) and flavor (floral to spicy to fruity). Two to three honeys is plenty- plan for a few drizzles of each per guest. For added texture, consider using our Creamy Clover honey. The crystals are a sign of quality. Honeycomb is a delicious and unexpected addition to a cheese platter and a great way to open up the conversation about bees!

Light Honey: Acacia, Blueberry Blossom, Goldenrod Medium Honey: Cranberry Blossom, Red Currant, Star Thistle Dark Honey: Buckwheat, Bamboo, Pumpkin Blossom

2. Add Cheese & Food Pairings

A good rule of thumb is picking a firm, soft and crumbly cheese from different animals. Serve both bread and crackers and add some savory foods like olives, nuts and charcuterie along with dried and seasonal fruit. Arrange and layer the board with a mix of colors and shapes as it makes the board really interesting and beautiful.

3. Presentation

Be creative. Use a variety of containers and utensils to present your edibles and add height to the board by placing tall crackers in cups. Tuck herbs throughout to add a bright pop of color. Cheese is best served at room temperature so start arranging your board about one hour before guests arrive. Label each cheese and honey with either a flagged toothpick or write directly on the board if using a slate or wooden board and chalk.

Ingredients

4 strips bacon

1/4 cup cheddar, grated

1/4 apple, thinly sliced

2 slices hearty bread

Cranberry honey, for drizzling

1 sprig thyme, as garnish

Directions

Preheat the broiler or toaster oven.

Heat a skillet over medium heat and cook bacon, flipping once, to desired

crispness. Transfer to a paper towel-lined plate. Meanwhile, toast the bread.

Build the panini by layering the bacon, cheddar and apple starting and finishing

with the cheddar. Place panini under broiler or in toaster oven until cheese is melted and gooey. Garnish with cranberry honey and fresh thyme leaves.

Makes 1 delicious panini.

This refreshing drink is a spin on a traditional lemonade cooler. The lemon and ginger is simulating and the basil actually helps to repel mosquitoes. Our Red Bee staff whips this up in a pinch for all of our summer honey tasting events. You may substitute any varietal of honey but we think Linden is best!

Servings: 8-9 Difficulty: Super Easy

Ingredients:

2 lemons Fresh ginger finely chopped, to taste 3/4 cup fresh basil leaves, loosely packed 3 tbsp Red Bee linden honey 9 cups boiling water

Instructions:

Wash the lemons and dry them with a soft kitchen towel. Slice both lemons in half and squeeze the juice into a large pitcher, remove any seeds. Add the lemon halves into the pitcher, along with the ginger slices and basil leaves. Pour boiling water into the pitcher and stir in the honey. Allow to steep until cool, and then remove the ginger, basil, and lemon halves. Serve in mason jars with ice.

Just in Time for Spring! Honey to the Rescue....

Has winter left you with dry, flaky, skin? Cleopatra was know to have beautiful skin because of her famous baths of milk and honey. You thought honey was only good for afternoon tea on a cold winters night. Honey will sooth your dry, flaky skin by naturally adding moisture. It has been used as a gentle moisturizer and healing aid for skin since ancient Egypt and it continues to be used today in products for skin and hair care. Honey has a very low pH so most bacteria cannot survive in its acidic environment, hydroscopic qualities of honey, meaning honey absorbs water and causes the skin to stay hydrated.

Rejuvenate your skin with plain honey as a facial or mix it with plain yogurt like

Cleopatra did for delightfully soft and supple skin. Servings: 1 Prep Time: 1 minute Shelf Life: use immediately Ingredients: 1 tablespoon yogurt, plain whole milk 1 tablespoon honey, orange blossom adds vitamin C

1 drop rose or lavender essential oil, optional Directions: Add all ingredients together at room temperature. Pat this mask onto the skin for a moisturizing, penetrating, hydrating, soothing application that will also help to clear up skin problems. Leave on face for up to 20 minutes. Rinse in the shower or with a warm clean face cloth. Moisture as you wish.

Did you know that in ancient Greece and Rome, honey symbolized fertility, love and beauty? It is said that Cupid dipped his arrows in honey to fill a lover’s heart with sweetness and tradition dictates that newlyweds should devour honey on the evening of their nuptials to insure fertility and a long life together. It’s no wonder that on Valentine’s Day we’re smitten with bees and their sweet honey! Honey and bee pollen are also good for you, too. Although both have been used for health and healing for thousands of years by the ancient Egyptians and even Hippocrates (the father of medicine), natural remedies are not regulated by the FDA, so there is very little information available about these n atural remedies. Syrupy, golden honey and a pinch of bee pollen can be beneficial to you throughout the year especially during February’s cold and flu season. Let’s demystify these raw; super foods and you’ll see how charming the honeybee really is…

Honey has a wide variety of antiseptic, antibiotic, antifungal and antibacterial properties, as well as being a great source of antioxidants. Simply put, honey is made from the nectar of flowers by honeybees. Due to its natural healing properties, it has gained a reputation as being one of the purest and only unprocessed sweeteners. To ease the symptoms of nasal congestion, sore throats and flu, take a spoonful of honey or gargle with a mixture of two tablespoons of honey, four tablespoons of cider vinegar and a pinch of salt. Honey combined with cinnamon can help relieve arthritis, regulate cholesterol, indigestion and boost the immune system.

Honeycomb is honey in its most natural state-exactly the way the bees made it. Simply spread it on bread or fruit and devour it. Yes, you can eat the beeswax! Honeycomb, when ingested, can alleviate sinus pressure within minutes (so have a tissue nearby). Also try mixing a small drop of honey with some fine-grained salt in warm water and pour through the sinuses using a neti-pot. This may take a little getting used to but it works really well. Honey can also be used as an ointment on external wounds. Cuts and minor burns can be kept clean and free from infection and their scarring minimal with honey’s almost magical antiseptic qualities. Honey never needs refrigeration and never spoils.

Bee Pollen is nature’s most complete food, rich in vitamins, minerals, amino acids and a complete source of protein with immune boosting properties. Bee pollen contains 22 amino acids, 27 mineral salts, the full range of vitamins, carbohydrates, and more than 5,000 necessary enzymes and coenzymes. It is also rich in Vitamin B12. Take pollen daily in small doses-think of it as your daily vitamin. For those who suffer with springtime allergies, it’s never too early to begin adding bee pollen into your diet. Fresh, bee pollen in its natural state is a rainbow of colored granules from yellow to brown, generally the size of a peppercorn. It should taste somewhat earthy; think of a bouquet of fresh flowers with a spongy texture. It should not taste bitter. Bee pollen should be refrigerated (the granules are raw!) and should be used within the first 8-12 months.

BEE CREATIVE: CHOCOLATE-STRAWBERRY BEESWAX LIP BALM WITH GOLDEN FLECKS!*

After dessert you’ll want to kiss your honey all night with Red Bee’s chocolate-strawberry beeswax lip balm. We added flecks of edible gold leaf because you’re worth it! Note: Beeswax and edible gold leaf can be purchased on line at many craft supply stores.

INGREDIENTS:

1 ounce (by weight) cosmetic grade beeswax beads 5 ounces (by weight) olive oil .5 ounce of cacao powder, or to taste 5 drops of honey, buckwheat, or to taste 5-6 drops strawberry flavored essential oil Gold leaf flecks, to garnish (optional)

TOOLS: Double boiler Glass, heat-proof bowls Stainless steel whisk or mixing spoon 6-8 one ounce lip balm pots with lids Kitchen scale Protective heat-proof oven gloves Stainless steel spoon

METHOD:

Wearing kitchen mitts, slowly melt the bee’s wax and oil in a glass heat-proof mixing bowl over a double boiler on a low flame. Once the mixture is transparent, add the honey and cacao powder, mix well with a stainless spoon or whisk.

Warning: Never allow your mixture to boil. Hot wax can burn your skin or catch fire. Do not cover the beeswax with a lid while heating, because doing so could create condensation that will drip into your mixture and ruin it.

When all the ingredients are mixed well and completely melted, test the consistency by scooping up a few drops in your spoon and allowing it to completely cool for 2-3 minutes. Do not touch hot mixture; you can burn your skin. If your sample is too hard add a few more drops of oil, if it’s too soft, add a few more pieces of beeswax accordingly. Mix and melt well. Test another sample again. Repeat if necessary.

When your sample is the consistency you are pleased with, carefully remove the mixture from the flame wearing protective oven gloves and place on heat-proof surface or baking sheet. Add the strawberry flavored essential oil, mix well. Have your lip balm pots nearby with lids removed.

Using a small, stainless steel spoon, pour the mixture into the pots. You need to work quickly and fill each container before the mixture cools down and hardens. Reheat mixture if necessary. When all your pots are full, allow them to cool and harden. Lip balm becomes opaque when completely cool and firm. If you are adding edible gold leaf flecks, do it now when the lip balm is cool and firm. Wipe down outside of pots and put on lids. Apply to lips daily…especially when kissing your Valentine!

Reprinted from American Mead Magazine issue 16.2 Summer 2016

Notes from a Honey Sommelier

Beekeepers know exactly when its time to harvest the honey from their hives. Each of the hexagonal beeswax cells that were once gleaming with nectar have been magically transformed into honey is sealed closed, similar to corking off a bottle of fine wine. Honeybees are ingenious they know that in order to maintain their honey sweet, sticky and viscous the water content must be precisely 18%. Honey is also composed of primarily the sugars glucose meaning sweet wine or must, fructose and other trace amounts of enzymes, amino acids, phenolic acids and proteins. It is nearly an impossible task to transform nectar into a complex supersaturated solution by dissolving 80% sugar into less than 20% water. Somehow by flapping their wings, worker bees skillfully evaporate the excessive moisture. Thus making honey naturally hygroscopic or moisture grabbing, so it perpetually tries to return to its natural balance of 36% water. If beekeepers extract their honey before the bees have blessed it, the high water content can activate the naturally occurring yeast in the honey, causing it to become overly runny and ferment prematurely in the bottle. Those customers expecting a sumptuous honey experience might very well be disappointed but for those looking to make mead, this quality could be divine.

Honeybees have been making honey for thousands of years and man has been hunting it for 8,000 of them as depicted in the renowned Spider caves drawings in Valencia, Spain. Once reserved exclusively for the wealthy and royals, honey was considered an acceptable form of payment for taxes during Julius Caesars reign. Today, beekeeping is sweeping the nation inspiring apiaries in humble back yards to majestic rooftops in major cities, even the White House is producing honey – and it’s undeniably ambrosial! Captivated by its diverse colors, complex aromas and flavors, honey is seducing the culinary world as the next coveted artisanal food. Honey is made from nectar a sweet liquid secreted by flowers often confused with pollen the golden dust bees’ carry flower to flower to pollinates them. Worldwide honeybee pollination of agricultural crops contributes close to 210 billion dollars annually; producing essential commodities like coffee, chocolate, cotton not to mention a laundry list of other fruits, vegetables, nuts, seeds, oils, grains, herbs and spices we consume everyday. Dairy products and game also benefit from bees, the grasses we feed livestock taste better when properly pollinated. In the United States there are hundreds of plants that provide nectar and pollen for bees and thousands more around the world.

It is the female worker bee that begins foraging for nectar at three weeks old to make honey, by scouting out flowers within a four-mile radius from her hive. Having a keen sense of smell, she will land inside the nectary of a flower then sip the sweet liquid with her straw-like tongue called a probiscus, similar to an elephant’s trunk. Once her honey crop, or stomach is full, she will carry it back to the hive. It is during the flight back, that the remarkable process of turning nectar into honey begins. She will add some of her own enzymes specifically invertase, which breaks down the sucrose rich nectar into the simple sugars, fructose and glucose. When she arrives at the entrance of her hive she will transfer her bounty to a younger female house bee that will place it into one of the vacant beeswax hexagonal cells that make up honeycomb. Why a hexagon shape rather than round or square? The six-sided hexagon is the strongest, most efficient shape in architecture that is able to hold the most amount of honey in the least amount of space. Given that the cell wall thickness is only 0.005 cm. Charles Darwin called the honeycomb a masterpiece of engineering. Next, workers inside the hive create ventilation by flapping their wings in order to reduce the water content of the honey. Once the honey is ripe, a worker will close or cap the cell with more beeswax to keep it safe and sanitary. Since honeybee live year round, spending the coldest days inside their hive, they will make and hoard honey for their colony to consume in times when there is no flower nectar available. Honey is a bees’ source of carbohydrate and pollen is their source of protein.

Varietal honey also known as uni-floral or single-origin is produced from primarily one type of flower – think orange blossom, buckwheat or clover. Each floral source contributes a unique range of sensory characteristics depending upon its terroir. We have come to associate the word terroir with fine wine - the soil, climate and the geographic region responsible for the unique characteristics expressed in each bottle. Goût de Terroir, in French loosely translates to “Taste of Place” and this age-old concept can be justifiably applied to honey for exactly the same reasons. Terroir dictates where a particular flower will grow, when it will bloom, how much nectar it will produce even the bees’ ability to forage. So nature decides quality and quantity of every honey harvest. Most varietal honeys are produced in limited quantities, some are quite rare like sourwood or apple blossom then there is a hand full from major floral sources that are available nationally like clover, blueberry blossom or alfalfa. Wildflower honey sometimes referred to as million-flower honey is produced from many unspecified floral sources in a particular region and the sensory qualities will change depending upon the season and region. Honey connoisseurs welcome nature’s uncertainty as it what makes honey an unpredictable taste experience.

Now let’s consider when a colony of honeybees is surrounded by 10 acres or more of one floral source, they will gather nectar primarily from that source producing a varietal honey with a distinct color, aroma and flavor. Timing is crucial and beekeepers must be knowledgeable of the bloom period – some may last for only two to three weeks, and colonies must be at their peak strength when that nectar begins to flows. Mother Nature must also cooperate by bestowing temperatures above 50 F (bees physically cannot fly at temperatures much lower than this). Rain and wind can whisk nectar and pollen from a flower literally robbing bees of an entire nectar flow until the following year. This is the terroir of honey at work. Despite the fact, there are hundreds of nectar-baring plants in the United States beekeepers only produce about a 1/3 of all the honey consumed. Given nature’s unpredictability, and the fact that a honeybee makes a mere 1/12 of a teaspoon of honey in her entire life, pure honey remarkably is rare. Then add into the mix, the disappearing bee phenomenon, loss of natural habitats and big agricultural chemicals you might wonder how much honest honey really gets made. In order to meet the American sweet tooth, a considerable amount of honey is imported, blended or pasteurized for commercial distribution in order to maintain a consistent product. Yet it is still possible to obtain good quality honeys from around the world, at a premium price. Noteworthy single-origin honeys like lavender from France, chestnut from Italy or thyme from Greece behold high marks on the adventurous eaters spoon.

Why is varietal honey becoming so wildly desirable? With the farm to table movement and the popularity of beekeeping, Americans are rediscovering the authentic flavors of our land and honey is the only raw, sweetener produced by nature that offers a multi-layered tasting experience. Some swear by local but all good quality honey has the same inherent properties – low pH and its hygroscopic qualities that makes it difficult for bacterial to thrive, plus bee pollen a super food rich in protein, vitamins and enzymes, so why not explore the infinite varieties? Let’s take the terroir of honey one step further, it is possible to taste the difference between an orange blossom honey from the groves in Florida and orange blossom honey from the deserts of Arizona or the intense malty New York Buckwheat from a dark smoky California avocado honey? With sensory training, you can learn to identify the unique qualities of a honey by evaluating the color, aroma, texture and flavors using a method developed in Italy. The method has been used for thirty years and involves writing tasting notes using honey-centric descriptors to create your individual flavor memories. Sensory analysis is a valuable tool that can be useful in identifying the floral source of a honey and the region it was produced. It works alongside of chemical and pollen analysis used to determine the composition and regions a honey was produced. Tasting honey using sensory methods can be as complex as the work of an oleologist or wine sommelier.

A Honey Connoisseurs Guide for Tasting Honey

Applying the method of sensory analysis to honey is similar to how we evaluate wine, olive oil or coffee. Here’s a brief overview of what you are looking for, as you begin your honey tasting journey.

VISUAL:

The color of honey is related to the floral source and mineral content of the soil. There are seven designated colors: water white, extra white, extra light amber, light amber, amber and dark amber, with tones ranging from yellows, greens, reds, deep purples and even black.

TASTE:

The five taste sensations: sweet, sour, salty, bitter, and umami are experienced on the tongue. On a global scale you will find that all honeys that are not just sweet, some are sour, salty and quite bitter. Yes, there are honeys with that

have a savory, umami quality.

AROMA and FLAVOR:

Roll the honey around the glass or better, smear it with a spoon, stick your nose inside, inhale. The aroma of honey does not always match the flavors. Scoop up a generous sample of the honey with your spoon, coat your tongue, let it melt to body temperature allowing the flavors to slowly unfold. Inhale through your mouth. As you taste, concentrate on the flavor notes and when they show up in process, the flavor is in the details. Are they weak, mild, bland or assertive? Are they long lasting or have an abrupt ending? Feel the weight of the honey in your mouth; does it feel smooth, gritty, velvety, creamy or runny? Here are the nine general flavor families for honey. You are not limited to only these descriptors when discussing the aromas and flavors of honey. We experience flavor as a combination of taste, texture and aromas. (see honey aroma and flavor chart)

The best way to learn about honey is by tasting it side by side to compare and contrast each of the sensory qualities. In your travels, whether it is to your local farmer market or an exotic trip to a remote location, never miss the chance to pick up a few jars of the honeys produced in the region. If you have the chance to visit a beekeeper they will be thrilled to share their passion and latest harvest with you. If you are looking for serious sensory training in honey checkout The American Honey Tasting Society where you will find in depth training in the sensory analysis of honey.

For more info: americanhoneytastingsociety.com

Carla Marina Marchese is the founder of Red Bee Honey and the author of HONEYBEE and co-author, with Kim Flottum (editor of Bee Culture Magazine) of The Honey Connoisseur Selecting, Tasting, and Pairing Honey. She is a member of the Italian National Registry of Experts in the Sensory Analysis of Honey, which led her to establish The American Honey Tasting Society (AHTS). Marina is a regular guest speaker for the National Honey Board. This year she will be a honey judge for the annual Italian honey competition – Tre Gocce d’Oro and served on the inaugural honey committee for The Good Food Awards.

Desperate times call for desperate measures...Your best revenge for hump day is toast generously slathered with honeycomb, almond butter and bee pollen for energy to face the world. Oh, and a banana for your daily fruit requirement.

Is it too earlier to talk about chocolate? Valentines day is just around the corner but I can't wait another minute to make this crazy decadent chocolate honey pudding again! This recipe is so easy and healthy, you'll never eat store bought puddings again. It can be made in a pinch and it does not require any cooking or special methods, just 5 ingredients and a food processor or blender.

Serves: 2

Ingredients:

For the pudding ~

1/4 cup cacao or cocoa powder, organic if possible

3 Avocados

2 teaspoons coconut oil

5 teaspoons of coconut milk or water

3 teaspoons of honey

For the garnish ~

Fresh blueberries, strawberries or your favorite berries

4 tablespoons of plain or vanilla yogurt

Honeycomb (optional)

Method:

1. Add all ingredients for pudding into in a food processor or blender and blend well until

mixture is smooth and creamy.

If mix is too thick add more coconut milk or water as needed.

2. Refrigerate for 20 minutes (optional).

3. Fill mason jars 1/3rd with berries.

4. Layer yogurt as you like on top of berries.

5. Scoop enough pudding to fill remainder of mason jar.

6. Garnish with more berries, yogurt and honeycomb.

Enjoy guilt free!

Crystallization of honey is little understood by the consuming public. Many assume that honey appears crystallized to be an adulterated or unnatural product. That is not so. Actually, crystallization process is natural and spontaneous. Most pure raw or unheated honey has a natural tendency to crystallize over time. Crystallization does not affect the honey except for color and texture. Crystallized honey is not spoiled and preserves the flavor and quality characteristics of the liquid honey. Some honey users like it in this state since it is easy to spread on bread or toast without dripping off and the taste is richer. Bear in mind that crystallization of honey has no bearing on its quality, but it is an attribute of pure and natural honey.

Why honey crystallizes? Honey is a highly concentrated sugar solution. It contains more than 70% sugars and less than 20% water. There is much sugar in honey relative to the water content. This means that the water in honey contains an extra amount of sugar than it could naturally hold. The overabundance of sugar makes honey unstable.

It is natural for honey to crystallize since it is an over-saturated sugar solution. The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44 % and glucose from 25- 40 %. The balance of these two major sugars is the main reason that leads to crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid. When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.

Some honeys crystallize uniformly; some will be partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top. Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapid honey crystallizes, the finer the texture will be. Crystallized honey tends to set a lighter/paler colour than when liquid. This is due to the fact that glucose sugar tends to separate out in dehydrating crystals form, and that glucose crystals are naturally pure white. Darker honeys retain a brownish appearance.

How fast will honey crystallize? Different types of honey will crystallize at different rates. Some honey crystallizes within a few weeks after extraction from the combs, whereas others remain liquid for months or years. The following factors influence the speed of crystallization: (i) the nectar source collected by bees (the sugar composition of honey), (ii) the methods in which honey is handled (processed) and (iii) the temperature in preservation. The time it will take the honey to crystallize depends mostly on the ratio of fructose to glucose, the glucose to water ratio. Honey high in glucose sugar, with a low fructose to glucose ratio will crystallize more rapidly, such as alfalfa, cotton, dandelion, mesquite, mustard and rape (brassica napus). Honey with a higher fructose to glucose ratio (containing less than 30% glucose) crystallizes quite slowly and can stay liquid for several years without special treatment, for example, robinia (black locust), sage, longan, tupelo and jujube/sidr (ziziphus spina-christi). The higher the glucose and the lower the water content of honey, the faster the crystallization. Oppositely, honey with less glucose relative to water is a less saturated glucose solution and is slow to crystallize. Honey with heightened water content often crystallizes unevenly (not as a homogeneous mass) and separates into crystallized and liquid parts. The speed of honey to crystallize depends not only on its composition, but also on the presence of catalysts, like seed crystals, pollen grains and pieces of beeswax in the honey. These minute particles serve as nuclei for crystallization. Raw honey (unheated and unfiltered) contains bits of wax, pollen and propolis, and crystallizes faster. Honey that has been processed (e.g. heated and filtered) will remain in its liquid form longer than raw honey due to the elimination of nuclei, which encourage the growth of glucose crystals. Honey prepared for commercial market is usually heated and filtered. Heating and filtration of the honey dissolve any sugar crystals and remove foreign particles that might be present in it. Therefore, the crystallization is hindered. The storage temperature has a big effect. Honey crystallization is most rapid around 10-15 oC (50- 59 oF). At temperature below 10 oC (52 oF) the crystallization is slowed down. Low temperature increases the viscosity of honey (honey is thicker when cool), and this retards the formation and diffusion of crystals. Honey resists crystallization best at higher temperatures more than 25 oC (77 oF). When the temperature is 40 oC (104 oF) the crystals dissolve. Temperature above 40 oC (104 oF) will damage the properties of honey.

Avoiding crystallization – Store honey at room temperature in tightly closed containers. The optimum temperature for storing honey is 21 to 27 oC (70-80 oF). Avoid storing honey in cold temperature of 11 to 18 oC (52- 64oF), which is ideal for crystal formation. Don’t store in the refrigerator. Refrigerator temperatures accelerate the process of crystallization.

With cooler weather around the corner and Rosh Hashanah just past, it’s time to reach for your honey pot. If your summer was full of honey-themed cocktails and BBQ’s, it’s quite possibly still on the kitchen counter but if you enjoy honey “only in my tea when I’m not feeling well” it might be in the darkest corner of your cupboard most likely crystallized. No, it is not spoiled and you don’t have to throw it out. Right now, honey is having a moment as the next artisanal food superstar. Partly because bees are disappearing – you’ve heard about colony collapse sparking a beekeeping craze and partly because honey is believed by many to relieve symptoms of colds and seasonally allergies.

Honey is the only food made by an insect that humans consume and although it was found in the tombs of the Pharaohs, honey can last forever if stored properly – in a cool, dry place, yet it will loose its delicate flavors and health benefits over time. Most people think that honey is honey is honey but it’s not. I’m going to help demystify the flavorful world of honey so that you can be an informed honey connoisseur and navigate your way around the delicious and diverse world of natures oldest and only raw sweetener.

Let’s start from the beginning, honeybees make honey from the nectar of flowers – often mistaken for pollen, that golden dust bee’s carry flower to flower which pollinates plants to produce fruits, veggies, nuts, seeds and a laundry list of foods we eat daily. Nectar is the sweet liquid secreted by most flowers mainly to seduce bees to pollinate them. Honey-making is women’s work, it is the female worker bee who visits flowers, sucks up the liquid nectar with her tongue and carries it back to the hive where it is transformed it into honey. She adds some of her own enzymes – invertase that will break down the sucrose rich nectar into fructose and glucose which then magically changes it into honey. For this reason, honey is not considered vegan. Workers will then flap their wings to reduce the water content of the honey to a perfect 18% to keep it stable then they store it in their own beeswax. When there is plenty of floral nectar available and the environmental conditions are pleasant, a healthy colony of honeybees will make and even hoard honey specifically to feed their colony throughout our long cold winters. Wise beekeepers only harvest the excess honey beyond what the colony needs to overwinter. With that said, a bee makes a mere 1/12th teaspoon of honey in her entire lifetime and nationally beekeepers only produce 1/3rd of what we consume as a nation. So pure honey is quite rare and is perhaps the reason the ancients dubbed it “liquid gold”!

Consider that when honeybees gather nectar from different flowers throughout the season, the honey takes on different qualities, and since different flowers bloom at different times and in different locations, every drop of honey will be slightly different in color, aroma and flavor….If you’re a wine drinker this just might sound familiar – different grapes make different wines as different flowers make up different honeys? This is the terroir of honey at work…..honey is truly a product of the floral source, region and season.

Here are some of the common terms you might come across when navigating the vast world of honey. Look for honey that is not just sweet, it should also have layers of flavor some are more complex than others. Connecticut has many different floral sources for bees to make honey, so the honey produced will be a wide range of colors, aromas and flavors. In the end, the best honey is the one that you like and that tastes the best to you.

1. What is Raw Honey?

Raw simply means unheated or not pasteurized. Honey in its purest form is naturally a raw and stable food. Inside the beehive, bees maintain temperature on average at 92F, to keep their brood warm. When honey is heated above 140F for extended periods of time, it will not only loose its delicate flavor, but also its beneficial enzymes. It’s simply not necessary to heat honey and most beekeepers do not, why would we add more work to an already sticky and labor-intensive process? Unless you are purchasing your honey from a commercial brand or producer, there’s little need to worry if your honey from a beekeeper was overly heated.

2. Local Honey

Local is relative, some say 50 miles and others extend to 100 miles. If it’s the local pollen you are concerned with, Fairfield County has pretty much the same flowers and pollen as Litchfield and New Haven Counties and similar species even carry over throughout New England and some across the nation. One thing for sure, is that all honey has the same inherent chemical composition that qualify its health benefits – low pH environment where most bacterial cannot survive, hygroscopic properties meaning moisture absorbing (robbing bacterial of essential water to survive) also perfect for baking and an enzyme added by bees called glucose oxidase which yields hydrogen peroxide giving honey its temporary anti-microbial properties. In truth, the total amount of pollen in any honey sample rarely tops 0.5 percent and pollen in honey is a good thing, but your real benefits are coming from the actual quality of the honey. What you should be most concerned with is getting your hands on the freshest, raw honey and if it was produced in your own town or county even better to support your local beekeeper and economy!

3. Organic: What’s the buzz here?

There are many different criteria for organic honey and different organizations that regulate them. There are two things to consider about honey that is labeled organic. First, since bees travel up to four miles to gather nectar can a beekeeper know for sure or control the immediate environment where their bees work? Second, ask your beekeeper how they manage their colonies. Honeybees are agricultural livestock so pest and diseases must be managed. Organic honey is produced in some remote areas of the U.S. that are relatively chemical free also in some countries like Brazil, Mexico and the E.U. Until we can say we have a truly clean environment, we will not taste organic honey in our area any time soon.

4. Why Honey in the Comb?

Honeycomb is simply honey, in its original beeswax exactly how the bees made it. Honeybees secrete beeswax to make their hexagon shaped cells in order to store their precious honey. Beeswax is plant based and edible, look for fresh, clean white wax that is emollient enough to spread on bread. Slicing into honeycomb pops open the beeswax cells to reveal the freshest, most delicate flavored honey that is being exposed to the air since the bees made it. Enjoy honeycomb on a platter of cheese, sliced apples, dates with nuts and crusty bread – and yes, you can eat the wax!

5. Why does my Honey Crystallize?

Most honey will crystallize over time – some quicker than others and there are only a few varietals that will not - tupelo, sage and black locust. Generally, when the glucose content is higher than the fructose, and honey is stored around 50F it will naturally crystallize. Look for honey that crystallizes completely and evenly, be concerned if it separates into layers this could mean the glucose has separated from the water and may begin fermenting. If it begins to smell like baked bread or mead, time to toss it out. This past summer I visited with some beekeepers in the Napa Valley who were selling their limited harvest fermented honey to Thomas Keller’s French Laundry as a delicacy. Again, the best honey is what you like and what taste good to you! There are a few reasons honey ferments and they are concerning extreme temperature fluctuation and water content at harvest time. Under normal circumstances, crystallization is a sign of quality and it means your honey has not been mixed with other sweeteners. If you must make it liquid again, place your honey jar in a pot of very hot water, and stir often until it melts, it will eventually crystallize again. Why not spread it on warm toast with butter and cinnamon, you’ll be glad you did.

Honey Struck Chocolate Truffles

This delicious recipe is not only easy enough for a twelve year old to make, the flavors are clean and the buckwheat honey adds a new flavor dimension.

Servings: 4

Prep Time: minutes

Ingredients:

2 cups raw almonds – ground

¾ cup raw cacao powder

5 dates, pitted

½ cup buckwheat honey

1 tablespoon raw organic coconut butter

Pinch of Celtic sea salt

Filtered water- as needed for desired moisture (usually 2 tsp -1/8th cup water)

Shredded coconut (optional)

Method:

In a food processor grind almonds. Next add the rest of the ingredients except the water and coconut and blend again. Once everything is blended, add enough water to make the mixture moist. Roll chocolate mixture into balls, around the size of a golf ball or smaller. Roll truffles into shredded coconut and store in fridge or freezer for at least 3-hours before serving.